Quick Mediterranean quinoa risotto

Method

1. Rinse the quinoa in a fine sieve, then tip into a medium saucepan and pour over the chicken stock. Bring to the boil, then reduce the heat and simmer for 20 minutes, stirring occasionally, or until the stock is absorbed and the quinoa is tender but still has some bite.
2. When the quinoa is nearly cooked, pour the tomato sauce into a medium saucepan and heat until just bubbling. Meanwhile, grate the parmesan and shred the basil.
3. Stir the sauce into the quinoa along with the prawns, vegetables, cream cheese and 20g parmesan until the cheese has melted and everything is well combined. Taste and season with salt and pepper, then serve scattered with the basil and a little extra grated parmesan, if you like.